2 1/2 cupfuls scalded milk 1 1/2 compressed yeast cakes 1/2 cupful warm water 2/3 cupful bread flour

3 egg yolks

4 tablespoonfuls butter or oleomargarine

1 teaspoonful salt

6 tablespoonfuls sugar

1 cupful washed and halved raisins

1/2 cupful halved blanched almonds

Bread flour to knead

Corn starch glaze

Scald the milk and cool until tepid. Soften the yeast cake in the warm water, add to the milk, beat in the flour and set in a warm place to become light. Then add the raisins, salt, sugar and shortening (melted) and the egg yolks well-beaten. Stir thoroughly and beat in flour to knead. Then let rise again, and, when double in bulk, cut down and shape into two long rolls. Oil a cookie sheet and shape these rolls into circles. Let rise again, bake until about done in a moderate oven, then brush over with the corn starch glaze made by dissolving a teaspoonful of corn starch in a fourth cupful of cold water and bringing it to boiling point. Sprinkle with the almonds and a little granulated sugar, then replace in the oven to set the glaze and finish cooking.